Barszcz Czerwony, traditional Polish red beetroot soup
Photographer: Piotr Półtorak Copyright: Traditional Recipes

Polish Borscht, beetroot soup with dumplings - Barszcz czerwony z uszkami

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Author: Piotr Półtorak
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Borscht is popular in both Central and Eastern European countries. Under the name "borscht", yet, there are various sour soups prepared based on rye sourdough, sauerkraut or beetroot. The latter version is known as red borscht or just borscht.

A popular variation of this soup is the Polish version called "barszcz z uszkami", which means "Borscht with dumplings" in English. It is important to note that this recipe is a vegetarian option. It is cultivated during the celebration of Advent until Christmas in many Polish homes. This small part of Christmas Eve dishes is served as the first course. Tempting everyone's palate and filling the air with festive joy. Its unique flavor combines spicy, earthy and sweet elements. Enhanced with the rich depth of wild mushrooms. It provides an unparalleled dining experience unlike any I've experienced before.

How did "borscht" was created?

The first mention of borscht appears at the turn of the Middle Ages and the Renaissance. However, the current version is different from its predecessor. Initially, the dish known as borscht was cooked based on borscht (Heracleum sphondylium). Its cut stems and leaves quickly fermented in water. As a result, a sour drink was obtained, which was boiled into a soup called borscht.

From the mid-17th century, wheat bran or rye flour was increasingly used instead of cooking borscht from borscht. Thus, the valued sour taste was also obtained, and the Old Polish menu was enriched with a new dish - with time called white borscht or sour rye soup.

A little later, they also began experimenting with the use of beetroot as one of the ingredients of borscht. So they started fermenting. Based on beetroot sourdough, red borscht was created. It is commonly enjoyed with "uszka" and beef marrow. It can also be served with sausage, groats, or mushrooms for additional flavor profiles. Over time, it has become a versatile soup for any occasion.

As already mentioned, borscht is very popular as a Christmas Eve dish. But, in many regions of Poland (e.g. in Silesia), borscht never became the king of the Christmas table.

Uszka.

Uszka is a kind of tiny dumplings with stuffing inside. They look like Italian tortellini. Yet, Polish "uszka" (translated as "ears") are much softer than them. Their filling can be both meat and mushroom. In the post version, the latter is used.

Recipe information:

timer

Preparation

15 minutes
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Total

90 minutes
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Yield

6
4.3 (17)
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Borscht

  • 40 g of dried mushrooms
  • 1 onion
  • 2 cloves of garlic
  • 3 bay leaves
  • 4 allspice
  • 10 peppercorns
  • 2 kg of red beets
  • 1/2 celery root
  • 3 tablespoons of spirit vinegar 10%
  • sea salt (about 1/2 tbsp)
  • freshly ground black pepper (about 1 teaspoon)

Uszka

  • 1 cup of flour
  • 1 egg
  • 3 grams of dried mushrooms
  • 2 tablespoons of olive oil
  • 1 onion
  • about 50 ml of water

Borscht

1. Step

Pour dried mushrooms into a pot with about 0.5 liters of water.

2. Step

We burn the onion cut in half and the clove of garlic and then add them to the broth with mushrooms.

3. Step

Bring the broth to a boil and then reduce the fire to a minimum and cook covered for about 20 - 25 minutes.

4. Step

While cooking, add bay leaves, grainy pepper and allspice.

5. Step

Polish Borscht, beetroot soup with dumplings - Barszcz czerwony z uszkami - borscht-5
Wash the beets and celery and then cut them into slices or rub them on a grater. TIP: beets are best peeled with gloves because they can stain your hands quite well.

6. Step

Polish Borscht, beetroot soup with dumplings - Barszcz czerwony z uszkami - borscht-6
Put the chopped beets and celery in a large pot and add 2.5 liters of water and the previously prepared broth with mushrooms.

7. Step

Cook in a covered pot over low heat for about 30 minutes. Add vinegar, salt and pepper to taste.

Uszka

1. Step

Pour the water over the mushrooms and let them soften.

2. Step

Knead the flour and egg dough, adding water as needed (50 ml should be enough)

3. Step

Boil the mushrooms until soft, cool and chop finely.

4. Step

Chop the onion and fry it in a little olive oil, then add the mushrooms and salt and pepper to taste. Fry the whole thing until we get a cohesive sticky filling.

5. Step

The dough should be rolled out very thinly and then cut into squares with a side of about 4 cm.

6. Step

Put a little filling on each square and fold it in half, forming a triangle, and then press the edges.

7. Step

Glue the opposite corners of the triangles together.

8. Step

Before serving, put the dumplings into boiling salted water. We cook on medium heat. After about 3 minutes, from the moment they float to the surface, drain.

Frequently Asked Questions (FAQ):

How do you achieve a clear and deep red color in Polish borscht?

Cook the soup gently without rapid boiling and strain the broth to remove solids. Adding a small amount of vinegar or lemon juice helps preserve the vibrant beet color and balance the sweet flavor.

Can barszcz with uszka be prepared in advance?

Yes, the soup often tastes better the next day because the flavors of beets, spices, and mushrooms develop over time. Store the broth and dumplings separately and combine just before serving to maintain the best texture.

What filling is traditionally used for uszka dumplings?

Classic uszka are usually filled with finely chopped mushrooms sautéed with onion and seasoning. The earthy flavor complements the slightly sweet and tangy beet broth.

How do you balance sweet and sour flavors in beetroot soup?

Traditional recipes adjust flavor gradually using vinegar, lemon juice, or fermented beet juice together with a small amount of sugar. The goal is a balanced taste that highlights the natural sweetness of beets without overpowering acidity.

Can barszcz be made vegetarian or vegan?

Yes, many traditional versions use vegetable or mushroom broth, especially those prepared for Christmas Eve. Using dried wild mushrooms enhances depth of flavor without the need for meat stock.